Pumpkin Gingerbread Cake

• 3 1/2 cups flour
• 2 cups sugar
• 1 cup butter or 1 cup margarine, softened
• 1/2 cup light molasses
• 1/3 cup water
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 lb solid pack pumpkin
• 4 eggs

1. Heat oven to 350 degrees. Grease and flour a 13x9 pan or two 9 inch round cake pans.
2. Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase speed to medium and beat 3 minutes, scraping bowl occasionally.
3. Pour into prepared pans. Bake 50-70 minutes until toothpick inserted in the middle comes out clean. Cool 10 minutes and then remove from pans.
4. Cool completely before frosting.

flour, sugar, butter, light molasses, water, baking soda, salt, ground cinnamon, ground ginger, baking powder, ground nutmeg, ground cloves, pumpkin, eggs

Taken from www.food.com/recipe/pumpkin-gingerbread-cake-334878 (may not work)